Organic Sencha Mizuki from Kagoshima — intense umami, nori seaweed, and subtle floral notes
I selected this Sencha from Kagoshima (Japan) for its beautiful intensity. Its dark green needles release a jade liquor with a very distinct umami profile, underscored by notes of nori seaweed and a floral touch.
Bio certifié • DE-ÖKO-003
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Not sure yet? Try the 10g sample first (2–3 cups).
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- Paiement sécurisé
- Expédié sous 48 h
- Échantillons dispo
With this Sencha Mizuki Organic, I offer a true dive into the terroir of Kagoshima (Japan). Its needle-rolled leaves release a jade green liquor with a marked umami profile, highlighted by clear notes of nori seaweed and a discreet floral freshness.
Brewing timer
Use my interactive online timer to precisely respect the short 1 minute 30 extraction and guarantee a balanced cup, without bitterness.
CompositionThe expression of a great terroir
Sencha is the most emblematic category of Japanese green tea. Mizuki is a specialty batch whose structure relies entirely on its fixation method.
Flavor profile
In the cup, the liquor is a bright jade green. The mouthfeel offers a very present umami flavor, typical of Japanese steam fixation. The marine dimension (nori seaweed) predominates, lightened by a subtle floral finish. It is a tea with body and presence.
Origin and raw material
This tea comes from rich volcanic soils in Kagoshima, on Kyushu Island (Japan). The harvest is steamed very quickly to block oxidation and preserve this intense greenness. Organic certification guarantees clean cultivation, without synthetic chemicals.
ExpertiseMy organic selection
I selected this batch for its uniformity and aromatic clarity. Kagoshima is a pioneering region in mastering the steaming of Sencha.
For whom?
- To discover: The enthusiast wishing to discover the true "taste of Japan" (umami and iodine) with a clean, high-quality tea.
- For the amateur: The green tea drinker seeking a characterful Sencha, capable of multiple successive infusions.
- For the enthusiast: The connoisseur demanding a premium organic vintage, traceable to the volcanic terroir of Kyushu.
DetailsFull Identity
TipsMy extraction protocol
Reference preparation
Extracting a Japanese Sencha requires precision. Use filtered water at 80°C. Dose 3 grams for 250 ml. The infusion should be short: 1 minute 30 seconds. Then fully filter the liquor to stop extraction and avoid cooking the leaves.
Variations
- Reinfusions: Keep the leaves in your teapot. For the second infusion, keep the water at 80°C but reduce the time to 1 minute. The tea will be milder and the umami will give way to more floral notes.
- Cold extraction (Mizudashi): Place 10g of tea in 1L of cold water in the refrigerator for a few hours. The result is an incredibly silky and refreshing drink.
FAQFrequently Asked Questions
Origin Does this tea come exclusively from Kagoshima?
Yes, this batch comes from a specific terroir located in Kagoshima, on the island of Kyushu in Japan. This unique origin allows me to guarantee you a clear and authentic aromatic profile.
Brewing What happens if the infusion exceeds 1.5 minutes?
Beyond 1 minute 30 seconds at 80°C, astringent and bitter compounds will saturate the liquor. They will mask the floral delicacy and the elegance of the umami. That’s why I always recommend short and repeated infusions.
Rinsing Should the leaves be rinsed before brewing?
No, this is not done with Japanese green teas. The first water immediately captures the essential oils and the fresh vegetal notes of the tea. It would be a shame to discard it.
Energy Is this tea suitable for late in the day?
It contains about 30 mg of caffeine, offering moderate but noticeable stimulation. If you are very sensitive, I recommend enjoying it in the morning or early afternoon.
Tout ce qu'il faut savoir pour bien choisir et préparer son thé.
Comment préparer le matcha ?
Tamisez 1 à 2 g de matcha (½ à 1 cuillère bambou) dans un bol. Versez 60–70 ml d'eau à 70–80 °C, puis fouettez vivement en W avec le chasen jusqu'à obtenir une mousse fine.
Quelle température pour infuser le thé vert ?
Entre 70 et 80 °C pour préserver la douceur et éviter l'amertume. 1 à 2 minutes d'infusion suffisent ; vous pouvez réinfuser les feuilles 2 à 3 fois.
Comment conserver mon thé ?
À l'abri de l'air, de la lumière, de l'humidité et des odeurs, dans une boîte hermétique opaque. Évitez le réfrigérateur. Consommez idéalement dans les 12 mois.
Quels sont les délais et frais de livraison ?
Livraison offerte dès 49 € d'achat. Les commandes sont préparées avec soin sous 1 à 3 jours ouvrés et expédiées en France et en Europe.
Proposez-vous des échantillons ?
Oui. Pour de nombreux thés, un format échantillon (environ 10 g, soit 2–3 tasses) est proposé sur la fiche produit afin de découvrir avant de s'engager.
Qu'est-ce que le Kintsugi ?
Le Kintsugi est l'art japonais de réparer la céramique brisée à l'or, en sublimant la cassure plutôt que de la cacher. Une philosophie de la beauté imparfaite, le wabi-sabi.
Vos thés sont-ils bio ?
Une grande partie de notre sélection est issue de l'agriculture biologique certifiée. La certification est indiquée sur chaque fiche produit concernée.